Lemon Chamomile Madeleines

Lemon Chamomile Madeleines
A sentimental recipe for Lemon Chamomile Madeleines dedicated to my grandmother.

Hey guys. I’m sorry I’ve been a little M.I.A. lately, but I’ve got these Lemon Chamomile Madeleines. I promise I haven’t forgotten about all of you. Last month, my grandmother passed away and I’ve been struggling to feel inspired in the kitchen. Luckily, I had a handful of recipes scheduled for the past month or so, but when I ran out of back-logged posts I started to panic. It wasn’t until The Fiancé (formerly known as The Boyfriend) and I took a much-needed vacation to San Francisco, that I felt ready to be in the kitchen again.

With my grandmother still on my mind, I put together this recipe for Lemon Chamomile Madeleines. She loved all things lemon and she loved tea, so it felt like a natural flavor combination. My grandmother also loved snacking. She was notorious for having little bags of snacks everywhere she went “just in case.” My inclination to snack all day definitely comes from her. I feel like she would have liked snacking on these madeleines while watching Dancing with the Stars or The Ellen DeGeneres Show (two of her faves).

Yields 24 madeleines

Lemon Chamomile Madeleines

1 hr, 30 Prep Time

20 minCook Time

1 hr, 50 Total Time

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  • 3 large Eggs, at room temperature
  • 2/3 cup Granulated Sugar
  • 1/8 teaspoon Salt, rounded
  • 1 1/4 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • zest of one small Lemon
  • 9 tablespoons Unsalted Butter, plus 2 tablespoons melted butter for preparing the molds
  • 6 Chamomile Tea Bags
  • Lemon Glaze
  • 3/4 cup Powdered Sugar
  • 1 1/2 tablespoon Freshly-squeezed Lemon Juice
  • 1 1/2 tablespoons Water


  1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
  2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
  3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
  4. Melt the butter in a small saucepan and drop the chamomile into the pan. Heat until fully melted and just before the butter starts to brown. Strain the butter into a separate bowl and let cool to warm temperature.
  5. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
  6. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  7. To bake the madeleines, preheat the oven to 425 degrees.
  8. Pipe enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
  9. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
  10. Remove from the oven and tilt the madeleines out onto a cooling rack.
  11. Glaze
  12. Whisk together lemon juice, powdered sugar, and water until smooth.
  13. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.


Adapted from Lemon-glazed Madeleines by David Lebovitz


A sentimental recipe for Lemon Chamomile Madeleines dedicated to my grandmother.
A sentimental recipe for Lemon Chamomile Madeleines dedicated to my grandmother.
A sentimental recipe for Lemon Chamomile Madeleines dedicated to my grandmother.
A sentimental recipe for Lemon Chamomile Madeleines dedicated to my grandmother.

I will always think of my grandmother when I make these and it was incredibly therapeutic to work on a recipe inspired by her. Do you have a favorite family recipe that reminds you of a loved one? I’m all kinds of nostalgic right now, so I’d love to hear your stories in the comments below!